Sprinkle chicken with salt and let sit for 10 minutes. Meanwhile, in a large resealable plastic bag, combine 1/4 cup flour, Creole seasoning, and garlic powder. In a large Dutch oven over medium-high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side.

Transfer chicken to a paper-towel-lined plate and add sausage to pot. Cook until lightly browned, about 3 minutes. Add peppers and onion, and cook until slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set aside.

Wipe pot clean and set on medium-low heat. Add remaining flour and oil, and stir constantly until a deep-brown roux forms, about 10 minutes. Add reserved sausage-vegetable mixture and stir to combine. Stir in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken, reduce heat to medium-low, and allow to simmer for about 40 minutes.

Remove chicken from pot and shred into bite-size pieces, discarding thigh bones. Return chicken to pot and add tomatoes and okra. Simmer until okra is tender, about 10 minutes. Serve over rice. Garnish with parsley.